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+ servings

Homemade Pumpkin Puree

Can't get canned pumpkin where you live or are looking for an easy DIY kitchen project? This homemade pumpkin puree is simple and perfect for baking!
Course Condiment
Cuisine American
Prep 1 hour 15 minutes
Cook 1 hour 30 minutes
Total 2 hours 45 minutes
Servings 10 ounces
Calories 35 kcal
Author Michelle


  • 1 sugar pumpkin halved from top to bottom, seeds and pulp removed


  1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Place the pumpkin halves on the baking sheet, cut side down. Roast until a skewer can easily pierce the flesh, 45 to 60 minutes. Turn the pumpkin halves over and roast for an additional 30 minutes.
  3. Once cool enough to handle, scoop the flesh from the pumpkin skins and place in the bowl of a food processor. Puree until smooth, scraping down the sides of the bowl as needed, about 1 minute.
  4. Place the pumpkin puree in a fine mesh sieve set over a medium bowl and allow to drain for at least 1 hour. To test the consistency, pack the puree into a small drinking glass and unmold it onto a plate. It should slump slightly but hold its shape. If it is too loose, return to the strainer and allow it to continue draining; if it is too firm, whisk in a little bit of the drained liquid.
  5. Once the correct consistency has been achieved, you can store the pumpkin puree in an airtight container in the refrigerator for up to four days, or freeze (with parchment paper pressed against the surface of the puree) for up to two months. You can substitute this puree in equal amounts for any recipe calling for canned pumpkin.

Recipe Notes

Nutritional values are based on one ounce of puree

Nutrition Facts
Homemade Pumpkin Puree
Amount Per Serving
Calories 35
% Daily Value*
Sodium 1mg0%
Potassium 462mg13%
Carbohydrates 8g3%
Sugar 3g3%
Protein 1g2%
Vitamin A 11580IU232%
Vitamin C 12.2mg15%
Calcium 29mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.